Ingredients
Seasoning
- 1 ts ghee
- 1 ts cumin seeds
- 2 green chillies, slit
- 1 pinch asafoetida
- 1 stalk curry leaves
- 1/2 ts ginger, chopped
- 10 cashew nuts, broken
- 1/2 ts black pepper, crushed
Main Ingredients
- 200 g rice
- 200 g green gram without skin
- 750 ml water
- salt to taste
Preparation
1. Heat the pot on highest level up to roasting window, turn off the heat, add ghee along with all the ingredients mentioned under seasoning. Roast till cashew nuts are golden brown in color.
2. Switch again to highest level, now add the washed rice and dal. Roast for approx 3 minutes. Add water, salt to taste and close the pot with Secuquick softline.
3. Heat the pot on highest level up to soft window, switch to a low level and cook for approx.2 minutes.soft area. After cooking time is completed, place the pot in separate inverted lid and allow it to depressurize by itself.
4. Remove the Secuquick. Mix the pongal and serve hot with chutney and sambar.
Tip
- Add grated coconut to enhance taste and flavour
This recipe has been tested and approved by AMC.
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